It is also a place of excitement. The roll consists of shredded mutton and cabbage, grated carrots, finely sliced celery, barley and rice and spices – the latter usually depending on the chef rolled into a tube of dough made from egg and flour.

From a very early age, my mum brought me into the kitchen to play sous chef, assisting her in whatever was being made for dinner. Recipe: Chiko Rolls Origin: c. 1951 The Courthouse Hotel, Pall Mall, Bendigo. The kitchen is still a place of joy; one where I love to relax, unwind and switch-off. I was raised in the kitchen. Chiko rolls are part and parcel of Australian life, probably inspired by Chinese spring rolls, and are usually eaten with one hand whilst holding a beer in the other hand.